We love crepes with ice cream and this dish often shows up
as our late night dessert. Our friends thought we made these with crepe pan and
with some fancy crepe mix. But guess
what? We use regular pan and a simple recipe:
For 4 crepes
2 eggs
90g all purpose flour
30g sugar
250mL milk (I use skim milk but 2% is also fine. DO NOT use
cream as the batter will be too thick)
Directions
1) Sieve the flour and sugar together
2) Add the milk and eggs in and mix well
Now here comes the answer to the biggest kitchen mystery for
Asians. Like many Asians we wondered why we need an egg beater as we typically
use chopsticks to beat the egg. Well to make crepes we found that the egg
beater is the best tool to ensure all the dry ingredients dissolve completely
and not sticking onto the tool (you will end up with crumbs sticking if you use
a spoon or chopsticks).
If you don’t have an egg beater at home that’s also fine.
Just sieve the batter through the strainer to make sure no crumbs in it.
3) Cover the bowl with plastic wrap and leave in the fridge
for at least 30 minutes.
4) After 30 minutes, heat the pan and brush it with a little
bit of butter.
5) Reduce to heat to low to medium, use a soup scoop and
pour 1 scoop of batter into the pan. Move the pan in circular motion to spread
the batter.
6) Use a spatula and start scrape from the edge. When one
side is done, you can life the crepe and flip to cook the other side. Then how
“burn” you want the crepe to be is your preference.
Because we’re using a regular pan and we don’t have that
little “T” shape thing to spread the batter evenly on the pan (btw I saw that
sold at the St. Lawrence
You can make the crepes ahead of time and put in the fridge.
Just warm it with the pan when serving.
Now with chocolate drizzle and blueberries as garnish (or whatever toppings you like), a simple
delicious dessert can be enjoyed at home in pyjamas! ^^
No comments:
Post a Comment